Do you prefer the top of a muffin to the bottom? Most of us do – so much so that an entire Seinfeld episode was dedicated to the topic. I usually eat the bottom of the muffin first, just so I can save the top for last. I tend to do this with most of my food as I always save the best bit for last – whether that means eating the pizza crust first or saving the cheesiest bite of pasta. This usually works out pretty well, unless someone comes along and snags that last perfect bite off my plate. Sadly, this has happened more than once. You would think that growing up with two brothers would have taught me how to fend off food predators.
When I saw this healthy muffin top recipe on (never home)maker, I practically raced home to make them. The best part was that I had all the ingredients already! I only made a few changes because I did not have hazelnuts on hand (I used pecans) and Marc and I do not own an electric mixer (yet)! The original recipe can be found here and my slightly different version is below.
- 2 large bananas
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1-1/4 cups whole wheat flour
- 1/2 cup hazelnut (or other nut) meal – I used pecans (see instructions below)
- 1/2 cup oats -I used organic quick oats
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Handful walnuts
- Handful chocolate chips
Preheat your oven to 350 F degrees.
Spray cookie sheet with cooking spray (I used oil olive) and set aside.
In a large bowl mash the bananas with a fork. Then mix in the vanilla extract and maple syrup.
In another bowl, whisk together the flour, pecan meal, oats, salt, baking powder, and baking soda. If you don’t have it — just process any type of nut in a food processor until flour-like.
Add the dry ingredients to the wet and mix until well incorporated.
Stir in the walnuts and chocolate chips.
Bake for 16 to 18 minutes until golden brown.